Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 600 g Hokkaido pumpkin (se)
- 300 g pasta, e.., Spirelli
- 1 clove garlic
- 20 g butter
- 10 sage leaves, additional for garnish
- 100 g crème fraîche or sour cream
- salt and pepper
- Chilli flakes or cayenne pepper
Print Recipe
Pin Recipe Instructions
- Quarter and core the cleaned pumpkin. Then dice the pumpkin flesh and cook over a medium temperature for about 15 minutes. At the same time, cook the pasta al dente according to the package instructions.
- Peel and finely chop the clove of garlic. Now melt the butter in a pan. Add the chopped garlic clove and the sage leaves and fry for about 2 minutes. Then take the pan off the stove.
- Drain the pumpkin pulp and add the contents of the pan - butter, garlic and sage - and the crème fraîche. Now puree everything with a hand blender until creamy.
- Season the pumpkin puree generously with pepper, salt and chilli. Add the drained pasta, mix everything together and serve.
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